Fried Potatoes with Spicy Tomato Aioli

This recipe is adapted from Saveur magazine. I love eating these potatoes at Spanish restaurants. Actually I haven’t met a potato I didn’t like. I love fries but don’t usually fry my potatoes at home- I bake them. I decided to go all the way and fry them. They were delicious- especially with the delicious, spicy aioli!

• 4 to 5 yellow skinned potatoes, peeled and cut into 1 inch squares

Add the potatoes to a medium pan. Fill with water and bring to a boil. Drain and dry.

• 2 cups extra light oil
• Salt

Heat the oil to 220 degrees F. Cook the potatoes in the oil in a few batches till golden brown and cooked through. Take out and drain on some paper towels. Sprinkle with salt and serve with aioli.

• 2 garlic cloves, grated
• 1 egg yolk, beaten
• ½ cup extra virgin olive oil
• Juice of half a lemon
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• ¼ cup tomato puree

Add the garlic into a small bowl. Mix in the yolk and begin whisking in the oil gradually until emulsified. Add the lemon juice, salt, smoked paprika and tomato puree. Mix well and check for seasonings and serve with potatoes.